Japanese Cucumber Salad

    (306)
    1 hour 10 minutes

    Often called "Cucumber Sunomono", this dish is just vinegared cucumbers with salt, sugar and ginger. Makes a delicious entree or side dish that is very refreshing.


    261 people made this

    Ingredients
    Serves: 5 

    • 2 large cucumbers, peeled
    • 1/3 cup rice vinegar
    • 4 teaspoons caster sugar
    • 1 teaspoon salt
    • 1 1/2 teaspoons minced ginger

    Directions
    Preparation:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour10min 

    1. Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
    2. In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

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    Reviews and Ratings
    Global Ratings:
    (306)

    Reviews in English (219)

    by
    215

    First of all, this salad is called "SUNOMONO", not "Sunomo". It's Japanese. I give this recipe 4 stars because it's quite good but I made a few additions that made it 5 stars. I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds. Everyone loved it  -  19 May 2007  (Review from Allrecipes USA and Canada)

    by
    194

    Great recipe. Thank you. Some people are so rude! It's called this not that. I added this this and that etc... If people are going to add so much to a recipe, then you are not following the recipe, so how can you rate it one way or another? If you insist on changing so much on a recipe, write your own and don't say you followed somone's recipe (but made your own additions) and then leave them 4 stars after you completely changed the recipe.  -  28 May 2011  (Review from Allrecipes USA and Canada)

    by
    68

    Delicious and light. I use Mizkan rice vinegar, there are two versions - seasoned and unseasoned. If you use the seasoned variety like I did here, you do not need to add salt or sugar. I simply sliced the cucumber, added the vinegar and grated the ginger and that was it for a fab salad! As a tip, freeze your ginger and take it out of the freezer to grate as necessary (no need to wait to thaw out, just grate and pop the rest back in the freezer). Ginger grated like this will be finer than you can chop with a knife and give a lighter background finish to your dish.  -  30 Sep 2011  (Review from Allrecipes USA and Canada)

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